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This i This is very useful info, Wildhair. Thank you!

Well shoot! I didn’t know there WAS a food grade trash can. Who cares if their trash is safe to eat?! LOL! Anyway, that is a stellar idea. I just wish I had read this sooner. I just finished splitting that batch, so now I have 2 6-gal batches going! The SG readings are both 1.086 now, so...

I wish I had a container that large. I plan to siphon half of this batch into the 2nd bucket, then add half of the required ingredients to EACH container except that I plan to add only 2 bags of berries to the 2nd batch (since it has fruit mixed into solution from the 1st batch) and add one bag...

So now...I need to get each batch to the proper proportions/ratio of berries, sugar and water. I have another ferment bucket. How is this to be done if the fruit in the first batch has already begun to meld with the sugar water. I cant simply put 3 bags of fruit into the 2nd bucket, right? That...

TOTAL bonehead, lol! Looks like I’ll be making “2” batches now.

Ugh. Thank you guys.

OMG! Was very excited to start my first-ever batch of Danger Dave’s DB last night. Followed the recipe precisely, and waited 24 hrs to pitch my yeast (EC-1118) but my Initial SG reading tonight is 1.125 (corrected.) YIKES! If this ferments dry we’re looking at like 17% ABV? YIKES again! Was...

LOTS of excellent suggestions in this thread. I lived in SoCal for 25 years, and DEFINITELY “re-recommend” stopping in Santa Barbera (Lincourt!), Paso Robles (yes, Tablas Creek and Justin have some VERY good wines), Mendocino has hidden gems galour and Sonoma might be the friendliest wine...

Yep!

Yep!

A word of caution, speaking from experience, when I first started bottling I would have my corks setting in a large bowl of Kmeta. It didn’t take long to realize that, in doing so, the kmeta was SERIOUSLY corroding my floor corker, right at the point where the cork rests before it is squeazed...

Thanks folks. Yes, this is a WE Selection VCdR kit, post secondary. In all my previous kits, there was VERY minimal sediment remaining after racking off the seconday anyway, so I’m not overly concerned, but this wine is sooooo dark (can’t even see a beam of light through it) I didn’t see...

I do have another question: I have had this wine on oak (2 Frenck Oak spirals, medium toast) for 2 weeks now. I have read that I should taste it every 2 weeks to see how it’s progressing, etc. I assume that I should stir the wine well so that I get a good representation, but in doing so won’t I...

Good to know. How much Superkleer did you use for this batch?

OMG, jgmann67! Can I steal your quote? "Winemaking is the 'deam hobby' for procrastinators? SO TRUE!

Thank you Stressbaby!

Good, cuz I started Primary on Friday night. Did you use only the outer peel portion (zest)? Or the entire rhind?

Oh! Sorry, but would the grapefruit zest go into the Primary? And for how long?

Great, thx. Gonna pick up the QA23 today at my LHBS.

You just answered a question that I was about to ask: I "presumed" it would be easier to start the fermentation at a warmer temp, and then when it got underway I would bring the temp down gradually to about 60. I can't get lower than that unless I move it to the garage, though.